Well hellooo, Indian Summer in San Francisco. The streak of gorgeous weather we’ve had this week makes up for all those freakishly cold days in July when I had to pull out my puffy vest. But October...ah October is when this city comes into its own. Breathtakingly beautiful orange yolk full moons, sun worshippers stripping down in Dolores Park, balmy runs along the bay at dusk...man, I love this city.
To celebrate our little blip of tropical weather, I made this frozen tropical treat: Pineapple Coconut Ice Cream.
It could be the easiest dessert ever. We’re talking stupid easy. Literally, throw 4 ingredients into the blender, pour into the ice cream maker, and spend the rest of the day patting yourself on the back. Oh, and did I mention, it’s vegan?! Yep, 100% treat, 0% guilt. So you can run around in your skivvies and look good doing it.

I love my ice cream maker

If you don’t have an ice cream maker, you could turn this into a smoothie version using frozen pineapple.
Either way, whip this frosty treat up in no time, close your eyes, and pretend there are palm trees swaying overhead. Enjoy the sunshine!

2 tablespoons agave nectar (or honey is really lovely if you are not strictly vegan)

Instructions

Throw everything in the blender and blend until smooth.

Pour into the freezer bowl of your ice cream maker. Turn on and freeze according to the manufacturer's directions. You'll know it's ready when all the ice cream clumps in the center and the scraper is no longer scraping anything off the sides of the bowl (usually takes my machine about 20 minutes).

Remove frozen ice cream. Serve immediately (nothing beats the texture of made-to-order ice cream) or place in a freezer proof container and serve when ready.

Hello! All images and content are copyright protected. Please do not use our images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank you!